Orange and Pistachio Loaf
A bright, tender loaf filled with fresh orange zest and crunchy pistachios. Cozy, moist, and perfect for breakfast, gifting, or snacking.
Equipment
- loaf pan
- Mixing Bowl
- Whisk
- Zester
- Measuring Cups and Spoons
Ingredients
- 1 ½ cups Flour
- ¾ cup Sugar
- 2 Eggs
- ½ cup Butter or Oil melted
- 1 tbsp Orange Zest fresh
- ¼ cup Orange Juice fresh
- ½ cup Milk or Yogurt
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ¼ tsp Salt
- ½ cup Chopped Pistachios plus extra for topping
- 1 tsp Vanilla Extract
Instructions
- Preheat the oven to 350°F (175°C) and prepare a loaf pan.
- Zest and juice the orange.
- Whisk flour, baking powder, baking soda, and salt.
- Whisk eggs, sugar, and vanilla.
- Add melted butter or oil, then add the zest, juice, and milk.
- Combine wet and dry ingredients.
- Fold in chopped pistachios.
- Pour batter into pan and top with extra pistachios.
- Bake 45–55 minutes or until golden.
- Cool in pan for 10 minutes, then cool fully on a rack.
Notes
This loaf stays moist for several days and freezes well. Add extra orange zest for more citrus flavor or swap pistachios for another nut.